Prep 10 mins
Cook 15 mins
Taste of Home
- 2 teaspoons cornstarch, divided
- 2 teaspoons brown sugar, divided
- 1 garlic clove, minced
- 1⁄4 teaspoon pepper
- 2 tablespoons rice wine vinegar, divided
- 1 lb beef sirloin steak, cut into 1/4-inch strips
- 1⁄4 cup reduced-sodium chicken broth
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon canola oil
- 1 medium sweet onion, cut into wedges
- 2 cups cut fresh asparagus (1-inch pieces)
- 1 cup julienned yellow sweet pepper
- In a large resealable plastic bag, combine 1 teaspoon cornstarch, 1 teaspoon brown sugar, garlic, pepper and 1 tablespoon vinegar.
- Add beef; seal bag and turn to coat. Refrigerate for at least 1 hour.
- In a bowl, combine the remaining cornstarch and brown sugar. Add the broth, soy sauce and remaining vinegar; stir until smooth. Set aside.
- In a large nonstick skillet or wok, heat oil; stir-fry beef until no longer pink. Remove and keep warm.
- In the same pan, stir-fry onion for 2 minutes. Add asparagus and yellow pepper; stir-fry for 5-6 minutes or until crisp-tender.
- Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.